My Favorite Meatball Recipe.
Delicious meatballs made like we were taught in an Italian restaurant! Cooked in the sauce. If you love spagetti and meatballs, these are the ones you want!
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Servings: 24 meatballs
Calories: 205Kcal
Ingredients
Meatballs
- 1 ½ lbs ground beef
- 1 ½ lbs ground pork
- ½ cup grated parmigano cheese
- 1 cup breadcrumbs moisten with ⅓ cup water
- 1 cup ricotta cheese
- 3 large eggs lightly beaten
Sauce (easy cheating version)
- 1 jar Ragu Traditional sauce 45 oz jar
- 1 can crushed tomatos 29 oz can
- 1 can Red Gold diced tomatoes 2 small cans totalling 29 oz Basil, Garlic and Oregano
- 6 leaves basil fresh basil.
- Parmigiano cheese optional
- salt and pepper to taste optional
Instructions
- Heat sauce to a slow boil (you don't want it bubbling too hard).
- As sauce heats up put your meatballs together
- Mix first 5 ingredients together.
- Form meatballs to be the size of golf balls
- Gently place meatballs into the gently boiling sauce, making sure they are not too packed. I often cook the meatballs in the sauce in two batches. Meatballs need to be totally covered in the sauce to cook properly.
- Stir meatballs very gently so they don't fall apart.
- You know the meatballs are ready when they float to the top of the sauce.
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
Nutrition
Serving: 1g | Calories: 205Kcal | Carbohydrates: 5g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 141mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg